Chef Kim's New Small Plates at Charlie Palmer Get Unconventional

Charlie Palmer's Small Plates Menu has undergone a fun and adventurous make over. Using fresh seasonal produce, Executive Chef Seakyeong Kim has added his own personal flair for international flavors and zest for something unconventional to the menu. His risks in the kitchen have paid off as all the new items are not only presented methodically but have flavors of depth and intrigue. The latest additions to the cocktail menu are also multi dimensional and well thought out by Charlie Palmer's mixologists.

The new menu items are a lovely updated addition to the old favorites, many of which are still on the Small Plates Menu. We love that we can still share a plate of their Kobe Beef Sliders and Blue Cheese Stuffed Dates while also enjoying a new Seaweed Salad or Steamed Escargot Dumplings. The new menu and the bustling bar vibe provide the perfect mix for a fun office happy hour or a catch-up date with a friend.

 

Charlie Palmers New Lounge Small Plates and Cocktails

Vino Fresco
42 Below Vodka, Basil, Grapes, Lime

Blood Orange Mojito
Bacardi, Lime, Blood Orange, Mint, Soda

Little Gypsy
Bombay Gin, Rhubarb Bitters, Sage, Grapefruit Juice

Roasted Beet Salad
Hazelnut, Orange, Goat Cheese

Chicken Liver Pate Tea Sandwhich
Red Onion Fig Marmalade, Arugula

Head Cheese Croquettes
Kimchi Remoulade

Steamed Escargot Dumplings
Herb Garlic Butter, Parmesan Cheese

Lamb Belly Steam Bun
Gochujang, Cucumber, Tamarind, Sesame

Roasted Bone Marrow
Black Garlic Prune Pesto, Grilled Bread

Red Wine Braised Oxtail Risotto Cakes
Romesco Sauce

Steamed Clams
Chorizo, Roasted Garlic Aioli

Seaweed Salad
Apple-Miso Vinaigrette, Nori Chips

Dessert Trio

Espresso Tart, Espresso Chocolate Macaron and Orange Fromage Blanc Sorbet

Here's a delicious recipe from Charlie Palmer to try at home

The Little Gypsy

Ingredients:

2 oz Bombay Gin
3 dashes rhubarb bitters
1/2 oz simple syrup
1 sage leaf
2 oz grapefruit juice

Method:
Combine all the ingredients in a cocktail shaker. Add in one scoop of ice. Shake well. Pour into rocks glass and serve.

 

For more information or reservations please visit Charlie Palmer's at Bloomingdale's

 

 

 

 

 

 

Views: 248

Comment

You need to be a member of OC foodies to add comments!

Join OC foodies

The Latest at Food Enthusiast Magazine

Schmacon™ Not To Be Mistaken for Bacon!

Carnivore Alert When you’re looking for something NEW, unique and innovative SCHMACON really shines. Its smoky, sweet and beefy deliciousness inspires creative

Souplantation is Abundantly Fresh and On Trend!

If you haven’t been to Souplantation for a while, it’s time to check them out again. They have successfully kept up with

Featured Chef of the Month, Andrew Gruel of Slapfish!

Chef and CEO of Slapfish Restaurant Group, Andrew Gruel is a self-proclaimed “ocean-a-holic,” Gruel’s culinary background emphasizes sustainable seafood savvy and contagious

The Boysenberry Festival at Knott’s Berry Farm is Coming!

Very soon Knott’s will celebrate it’s delicious roots during the Boysenberry Festival inside the theme park’s historic Ghost Town. The 16-day festival returns with a lineup

13 Random Food Facts

It is a fact, everyone loves facts. Well, maybe that’s not an actual fact but most of us do. Here are 13

Photos

Loading…
  • Add Photos
  • View All



Badge

Loading…

Orange County's community for the fellow foodie. Discover the OC food scene & everything DELICIOUS!

© 2015   Created by OCfoodies.

Badges  |  Report an Issue  |  Terms of Service